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Basic Marinade for Seafood

From the book Marinades, Rubs, Brines, Cures, and Glazes by Jim Tarantino

Yield

2½ cups

Introduction

This is the recipe I recommend for folks who need an easy marinade for seafood. It is simple and good. You really can’t go wrong with white wine, citrus, olive oil, and fresh herbs. This marinade packs a fair amount of acid, so don’t overmarinate the seafood; two to four hours of marinating should do it.

Ingredients

	3	cloves garlic, pressed
	3 to 4	Tbsp. chopped fresh parsley, mint, cilantro, or basil leaves
	1	tsp. dried oregano
	1	tsp. chopped fresh rosemary leaves
	1½	tsp. capers (optional)
	1	tsp. coarse salt
	1	Tbsp. freshly ground black pepper
	1½	cups dry white wine, or 1 cup dry vermouth
	~	Grated zest and juice of 2 lemons (about ⅓ cup)
	¼ to ½	tsp. Tabasco sauce
	½	cup extra-virgin olive oil

Steps

Combine the garlic, parsley, oregano, rosemary, capers, salt, pepper, wine, lemon zest and juice, and Tabasco sauce in a blender or a food processor. Cover and process for about 20 to 30 seconds, until all the ingredients are blended. While the motor is running, drizzle in the oil a little at a time. Use the marinade within 24 hours.

Notes

Variation: Replace the lemons with 4 or 5 limes, and replace the herbs with cilantro leaves only.

This content is from the book Marinades, Rubs, Brines, Cures, and Glazes by Jim Tarantino.

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